This is one of my favorite ways to get in all my vegetables and use up the random amounts of leftovers in my fridge. There are a million ways to make a veggie burrito bowl, so the first step is to look through your refrigerator and pantry to see which vegetables, beans, and grains you need to use.
I started the process for my burrito bowl by putting rice on the stove and making the salsa taquera, a simple and delicious way to add flavor and veggies to the meal. This recipe makes a lot of salsa, which you can save for burritos, tacos, or just a classic snack of chips and salsa.
Next, I make the blackened corn with chili and lime. I used fresh corn cut off the cob, but frozen works too if that’s what you have. I like to add a knob of butter to the corn while it cooks for extra flavor and richness.
The last step is completely optional, but I love the texture and saltiness tortilla strips provide. I shallow fried mine in a bit of olive oil, but you can also deep fry with your high smoke point oil of choice.
Once the components are finished, this bowl comes together in just a few minutes, and preparing the ingredients before makes for a quick and easy weeknight dinner. Feel free to add anything else in your fridge. I often have half a head of cabbage, shredded carrots, radishes, and other vegetables lying around that are a great addition to add crunch and freshness to any burrito bowl.
This is a vegetarian version, but is just as delicious with some shredded chicken or leftover beef. This really is a recipe that you can make your own, and that will come out different (and delicious!) every time.
Veggie Burrito Bowl Recipe
Cook Time
45 min
Serves
3
Ingredients
Rice
- 1 cup rice
- Salt
Black Beans
- 1 can black beans, drained + rinsed
- ½ tsp cumin
- ½ tsp chili powder
- Salt + pepper
- ½ lime (for seasoning)
Blackened Corn
- Kernels from 2 ears of corn
- ½ Tbsp oil
- ½ tsp cumin
- ½ tsp chili powder
- Salt + pepper
- Lime wedge (optional)
Aromatics
- ½ white onion, diced
- 2 cloves garlic, minced
- Oil, salt, pepper
Toppings
- 1 avocado, sliced or diced
- 1 jalapeño, sliced
- Salsa taquera
- Remaining lime half (cut into wedges)
- Cotija cheese
Crispy Tortilla Strips
- 8 tortillas, cut into thin strips
- Oil + salt
Steps
1
Cook the rice: Rinse and boil with water + pinch of salt. Simmer 15 mins, rest 5, then fluff.
2
Make crispy tortilla strips:
– Pan-fry: In oil until golden, 1–2 mins.
– Or Bake: Toss with oil, bake at 400°F for 8–10 mins. Salt while warm.
3
Sauté aromatics: Cook onion until soft, then add garlic (30 sec). Season and set aside.
4
Char the corn: In a hot skillet, add oil + corn. Let it blacken undisturbed. Stir and cook until charred (5–7 mins). Season with spices + lime if desired.
5
Warm black beans: Simmer beans with a splash of water, cumin, chili powder, salt, pepper, and lime juice for 3–4 mins.
6
Prep toppings: Slice avocado and jalapeño, cut lime wedges, and grab salsa taquera.
7
Assemble your bowl:
- Rice
- Black beans
- Sautéed onion + garlic
- Blackened corn
- Avocado + jalapeño
- Crispy tortilla strips
- Salsa taquera, cotija cheese, and a lime wedge
